The flavors and spices of this Chicken and Yogurt Curry dish will keep you warm on a winter night. There are notes of ginger, garlic, coriander, turmeric, and garam masala. Yum. So here’s another fantastic recipe that I made last night thanks to The Complete Asian Cookbook.
2 lb roasting chicken (I used boneless, skinless chicken thighs)
1 medium onion, roughly chopped
3 garlic cloves, peeled
1 tsp chopped fresh ginger
1/2 cup fresh coriander or mint leaves (I used coriander)
1 1/2 tbsp ghee or oil (I used vegetable oil)
1 tsp ground turmeric
1 1/2 tsp garam masala
1 tsp salt
1/2 tsp chili powder
1/2 cup plain yogurt
2 ripe tomatoes, diced
extra mint or coriander leaves to garnish
Cut chicken into servings pieces, or use chicken pieces of one kind – drumsticks, thighs, or half breasts. Put into container of food processor or electric blender the onion, garlic, ginger, fresh coriander or mint. Blend to a smooth puree. Heat oil in sauce pan and fry the blended mixture, stirring, for about 5 minutes. Add turmeric, garam masla, salt, chili powder and fry for a further minute. Stir in yogurt and tomatoes, and fry until liquid dries up and the mixture is the consistency of thick puree. Add chicken pieces, turning them in the spice mixture so they are coated on both sides, then turn heat low, cover tightly and cook until chicken is tender (~ 30 minutes). If liquid from chicken has not evaporated by the time the flesh is cooked, uncover and raise heat to dry off excess liquid, stirring gently to prevent burning. Garnish with chopped herbs and serve with rice or chapatis.